Bulgur Salad With Apricots, Radicchio, Herbs, and Walnuts Recipe

This bulgur wheat salad is colorful and light, incorporating fresh herbs, walnuts, apricots, radicchio, and a lemony dressing. Like with any bulgur salad, this is infinitely adaptable by adding your favorite ingredients and using a variety of dressings. Bulgur Wheat is chewy and nutty-tasting, it’s high in fiber, protein, and nutrients.
This recipe has been adapted from Serious Eats.
Course Salad


  • 1 cup #3 coarse bulgur wheat
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 small head radicchio, cored and thinly sliced (about 1 cup)
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup chopped fresh mint leaves
  • 3 scallions, white and green parts, finely sliced
  • 1/2 cup chopped walnuts, toasted if desired
  • 1/4 cup freshly squeezed lemon juice, from 2 lemons
  • 1/4 cup olive oil extra virgin
  • 2 1/2 teaspoons agave nectar or honey
  • freshly ground black pepper, to taste


  • Place bulgur in a medium bowl with salt, then pour 1-1/4 cups boiling water over top. Cover the bowl tightly with plastic wrap and let sit until all of the water is absorbed, 25 to 30 minutes
  • Combine the cooked bulgur with all of the remaining ingredients and toss well. Season to taste with salt and pepper. Serve cold or at room temperature.